Kale Pesto
A healthy, kale pesto that works well over pasta or thin strips of yuba.
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5

Brussels sprouts cry out for bacon, at least in my kitchen, says The Daily Meal's editorial director, Colman Andrews. But, he adds, fried prosciutto is even better, because it's leaner and fries up much faster.
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5

Executive Chef, Luca Mancini of Paresa Resort in Phuket, Thailand is originally from Italy.  A seasoned chef with extensive luxury hotel experience, Chef Mancini has spent several years honing his culinary skills around the world. “Every year I have to respect my family tradition which is the chestnut and black truffle stuffed roast chicken with rosemary and sage roasted new potato.”
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4.5

Strozzapreti with Ramps
At Tarallucci e Vino, we make our "strozzapreti" pasta by hand, from scratch, but you can use any high-quality medium pasta — fresh, if possible. Click here to see In Season: Ramps.
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4

This easy shrimp ceviche is seasoned with a little lime, lemon, and orange juice, and given texture from avocados, cucumbers, and radishes. 
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4

Summer is winding down, and for most of us that means using up our saved vacation days and heading to the beach for the week. Eating at the beach might not seem ideal, but it can be a great destination for a picnic, so long as you know how to do it correctly. The first thing to remember is to protect your food from the outdoor elements. You never want the sand, wind, or heat to ruin your picnic, so be sure to wrap all of your items in plastic wrap or foil. Liquid dishes such as cold or room-temperature soup are great to bring to the beach because you can keep them in a thermos and they’ll hold up. If you’re getting fancy and want to keep your presentation skills in check, pack sauces or condiments in mini squeeze bottles for easy and safe plating. Kebabs, requiring no silverware, are another great dish to serve at the beach. Wait to assemble them until you get there, though, and be sure to pre-cut all items so it is simple to assemble while on the beach. When you’re ready to sit down into the sand and eat, lay out a fresh towel that’s sand-free and place weights along the corners to keep it weighed down. If you really want to impress your beach buds, my shrimp ceviche is the perfect beach-weather dish that will hold up well in a chilled cooler.
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4

Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food.  Experiment!  Enjoy!!
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4

Loaded with fresh herbs, this is a refreshing summer salad when you've overdone the tomato and mozzarella thing. Adding day-old chunks of toasted bread brushed with olive oil makes it a great version of panzanella.
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4

Jue Lan Club lamb ribeye
Executive Chef Oscar Toro of Jue Lan Club provides this delicious Lamb Ribeye recipe. This dish marries a springtime meat with an extra helping of grain protein. He serves the lamb with a side of spiced carrot purée (which he makes in-house), red quinoa, and glazed heirloom baby carrots.
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4

Nadia G's Bitchin' Kitchen Cover
This is a barbecue turkey take on a hot chicken sandwich — a Quebec staple. Tender pulled turkey meat is sandwiched between two slices of bread, then smothered with gravy and sweet peas… Come to think of it, Quebecers seem to douse everything in gravy: fries, sandwiches… The only thing that’s got no gravy is the train. I had to punch that ticket in the good ol’ U.S. of A.
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3.26923

Brussels Sprouts
These perfectly shaped petit cabbages are irresistible when pan-roasted. Sweet, nutty, and slightly crunchy, they’re intensely flavorful tiny packages.But when you add a drop of maple syrup to the pan, their sweetness gets intensified, making them even more delectable.Roasted with whole chestnuts, the Brussels sprouts acquire an earthy flavor that adds another dimension to the dish — and makes for a superb and versatile side dish that, come fall, almost always ends up on the menu.Click here to see The Perfect Christmas Dinner.Click here to see 10 Vegetarian Recipes.
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2.75

Add a tasty twist to crunchy, savory asparagus. Adding lemon and light Parmesan cheese dresses up the otherwise humble side dish. The balance of citrus and a mildly pungent cheese adds flavor without creating an overly creamy, overbearing taste, which makes this an ideal accompaniment for roasts and grilled fish. The asparagus can be blanched ahead of time. Then, when you’re ready to serve the dish, quickly reheat the asparagus by sautéing it in a pat of butter. See all recipes for grilled asparagus. Click here for Awesome Asparagus Recipes.
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1